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Spinach, Cheese, and Sausage Stuffed Shells OAMC

Total Time

1hr10mins

Prep 30 mins

Cook 40 mins

I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible!
Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.

Reviews

Most Helpful

Delicious! I cut the recipe in half (so I did not freeze any) I wanted to lower the fat so I used recipe #250462 in place of ground sausage. DH who really hates turkey loved the dish. Of course I didn't tell him...I also used egg beaters and skim cheeses along with fresh spinach.The full 26 oz jar of sauce was used. The only thing that was missing was some salt. I sprinkled some fresh basil on top. Thanks for posting. :)

Came across this reciepe while surfing and glad I decided to make it. Family loved it!!!! I used the sweet italian sasuage and canned spinach instead of frozen. I added a little more cheese for the final layer before baking. Delicious!!!! Served with moscato wine and a nice salad. Felt like I had gone out to eat at really nice Italian spot. Thanks for the post. A must try!!!!